Originally published in the January 2013 issue. Photo by Andrew Grinton.
Classic Mac and Cheese
A good mac and cheese should be creamy, cheesy, baked and studded with breadcrumbs. This classic checks off all those boxes.
- 1 450 g pkg short pasta , such as macaroni
- 1/3 cup unsalted butter
- 1/2 cup chopped yellow onion
- 2 tsp chopped garlic
- ⅓ cup all-purpose flour
- 1/4 tsp cayenne pepper
- 4 cups milk , warmed
- 2 tbsp Dijon mustard
- 4 cups grated aged white cheddar
- 1/2 cup grated Parmesan
- black pepper
- 2/3 cup fresh bread crumbs
- 2 tsp olive oil
- Preheat oven to 350°F. 2. Bring a large pot of salted water to boil over high heat. Add pasta and cook according to package directions until al dente. Drain.
- Heat butter in a pot over medium. Add onion and sauté for 2 min or until softened. Add garlic and sauté for 1 min longer. Add flour and cayenne and cook, stirring constantly for 2 min to cook out floury taste. Add milk, a little at a time, stirring constantly until sauce is smooth and milk is fully incorporated. Stir in mustard. Bring to a boil and cook for 1 min or until thickened.
- Remove from heat and add cheddar and Parmesan cheese a handful a time, stirring until melted and incorporated. Season with salt and pepper to taste.
- Combine sauce with cooked pasta and pile into buttered ramekins or a buttered 9 x 13-in. casserole dish.
- Toss bread crumbs with olive oil until moistened and sprinkle over pasta. Bake for 30 min or until sauce is bubbling.
Nutrition (per serving)
- 29 g,
- 56 g,
- 35 g,
- 3 g,
- 681 mg.